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Recipe by

Chef Tony Seta , Culinary Institute of America

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Turkey Lentil Chorizo Sausage

Servings: Yields 11 lbs (5 kg)

Avatar photo

Recipe by

Chef Tony Seta , Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

  • (2 g) fresh bay leaves, ground fine in a spice grinder
  • 3 oz (90 g) dark chili powder
  • (85 g) sea salt
  • 3 oz (90 g) smoked paprika
  • (22 g) crushed red pepper
  • (25 g) dry Mexican oregano, ground fine in a spice grinder
  • 1.2 oz (36 g) whole cumin seeds, toasted, ground fine in a spice grinder
  • (1 g) ground cinnamon
  • (1 g) ground cloves
  • (6 g) ground ginger
  • (8 g) coriander seeds, toasted, ground fine in a spice grinder
  • (10 g) ground black pepper, medium mesh
  • 1 oz (30 g) granulated cane sugar
  • 16 oz (455 mL) red wine vinegar
  • 4 oz (114 mL) canola oil
  • 8 lb (4 kg) turkey, ground
  • 2 lb (1 kg) whole red lentils, soaked for 3 hours, ground or rough chop in food processor
  • 3.5 oz (100 g) fresh garlic, chopped fine

Directions

  1. Combine all seasonings (including the spices—garlic—vinegar—oil) and blend well.
  2. Place ground turkey and pureed lentils in a large container for mixing. Pour the seasoning mixture over the ground turkey and blend well.
  3. Cover and store under refrigeration for 12-18 hours.
  4. Ready for further preparations.

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www.lentils.org